Seafood is one of the great pleasures of eating in Hawaii, but menus can be confusing for first-time visitors. Many fish are listed by their Hawaiian or Japanese names rather than the English names used on the mainland. Knowing a handful of these names makes ordering easier and helps you choose a fish that matches your taste.

Seafood appeared on many Restaurant Week Hawaii menus, from seared ahi starters to whole steamed fish. The event's committee even included representatives of the United Fishing Agency, which operates the Honolulu fish auction. This guide explains the fish you are most likely to see and how they are usually prepared.

Tuna: ahi and aku

Ahi

Ahi is the Hawaiian name used for yellowfin and bigeye tuna. It is the most familiar Hawaii fish on menus and appears raw in poke and sashimi, seared rare with a peppery or sesame crust, or grilled. High-grade ahi has a deep red color and a clean, rich flavor.

Aku

Aku is skipjack tuna. It has a stronger flavor and darker flesh than ahi and is popular in local dishes, including poke and dried preparations. If you enjoy bold flavors, aku is worth trying.

Popular white-fleshed fish

Mahimahi

Mahimahi, also called dolphinfish (not related to dolphins), has firm, mildly sweet flesh. It is often grilled, sautéed or served in fish tacos and sandwiches, and is a good choice for diners who prefer a mild fish.

Ono

Ono is the local name for wahoo. The word means "delicious" in Hawaiian, and the fish lives up to it with firm, white, flaky flesh. Ono is excellent grilled or pan-seared and is a frequent daily special.

Opah

Opah, or moonfish, is a large, round fish with several types of flesh in one body, ranging from pale orange to deep red. It is rich and moist and works well seared, roasted or raw. One past Restaurant Week Hawaii dinner menu featured pan-roasted opah with a ginger and kim chee sauce.

Monchong

Monchong, a deep-water fish also known as sickle pomfret, has firm, white, rich-tasting flesh. It holds up well to bold sauces and grilling.

Snappers: onaga and opakapaka

Hawaii's deep-water snappers are prized for special occasions:

Onaga is the long-tail red snapper, with bright red skin and delicate, moist flesh. It is traditionally popular for celebrations and is often steamed or served as sashimi.
Opakapaka is the pink snapper, with light, clean-tasting flesh that suits steaming, baking and pan-searing.

Snapper is a classic choice for Chinese-style steamed fish with ginger, green onion, soy sauce and hot oil, a dish you will find in many Honolulu restaurants.

Billfish and others

Shutome is swordfish, meaty and rich, ideal for grilling.
Kajiki is Pacific blue marlin, lean with a firm texture.
Nairagi is striped marlin, often served as sashimi or smoked.
Hebi is shortbill spearfish, mild and versatile.

How Hawaii fish reach your plate

Much of the fresh fish served in Honolulu passes through the fish auction at Pier 38, where buyers inspect and bid on fish landed by local boats early in the morning. Restaurants, markets and wholesalers buy there, which is why "fresh catch" or "market fish" specials change from day to day. The auction is a reminder of how closely the restaurant industry depends on local fishermen, a theme we also cover in our article on farm to table in Hawaii.

Common preparations you will see

Poke: cubed raw fish with seasonings; see our local food guide.
Sashimi: thin slices of raw fish, usually ahi, served with shoyu and wasabi.
Seared: quickly cooked on the outside and rare inside, common for ahi.
Steamed: whole fish or fillets with ginger and green onion.
Macadamia nut crusted: a classic of island fine dining.
Furikake crusted: coated with seaweed and sesame seasoning.

Ordering tips

Ask what is fresh today. Servers can tell you which fish came in that morning.
Ask where it is from. Many restaurants proudly serve locally caught fish.
Match the fish to the cooking method. Mild fish like mahimahi suit simple preparations; rich fish like opah and shutome stand up to bolder sauces.
Mention dietary needs. If you are pregnant or have health concerns, ask about raw preparations and choose cooked dishes when advised.

Restaurant weeks are an easy way to sample fish dishes at a set price. Browse past seafood restaurants on this site for menu ideas, and read our restaurant week tips before you book.

Choosing seafood responsibly

Hawaii's fisheries are managed by state and federal agencies to keep fish populations healthy. Deep-water bottomfish such as onaga and opakapaka, part of a group locals call the "Deep 7," are managed with catch limits, so availability can change during the year. Pelagic fish such as ahi, mahimahi and ono are caught by local longline, troll and handline fleets.

As a diner, you can make thoughtful choices by asking where a fish was caught and favoring local catch when it is available. Locally landed fish supports island fishing families and usually reaches the kitchen faster than imported seafood. If a favorite fish is not on the menu, it may simply be out of season or past its limit, which is a sign that management is working. Trying a less familiar species, such as monchong or hebi, is a good way to enjoy variety while spreading demand across different fish.

Pairing fish with drinks

Raw and lightly seared fish go well with crisp white wines, sparkling wine or chilled sake. Richer grilled fish can handle a light red such as pinot noir. Our article on pairing drinks with Pacific Rim flavors has more suggestions.

Conclusion

Learning a few Hawaii fish names turns a confusing menu into an exciting one. Ahi and aku for tuna lovers, mahimahi and ono for mild white fish, opah for richness and onaga or opakapaka for a special occasion: each offers a different taste of the Pacific. Ask what is fresh, try something new and enjoy one of the best parts of dining in Hawaii. Find more guides on our news page.